1800°

If you can't take the heat, this may well be the kitchen to stay out of. If, on the other hand, you want your specially selected steak and fish grilled to perfection, welcome to 1800° - the premier grill room at the Cape Royale Plaza in the heart of Cape Town's trendy Green Point, beneath the landmark hotel and residences.

The name of the restaurant refers to a signature grill - imported from New York and the first of its kind in South Africa - that literally cooks steak at a temperature of 1800 degrees Fahrenheit. 1800° is no ordinary steakhouse. Guests can expect a premier dining experience with an emphasis on innovation, excellent service and exceptionally presented food.

1800˚ is the ideal selection for not only the discerning diner, but also the adventurous consumer looking to enjoy cutting edge food trends. The name of our restaurant refers to our signature grill, imported from New York, and one of a kind in South Africa. The 1800˚ grill literally cooks our steaks at 1800˚ Fahrenheit or 982˚ Celsius, and in so doing, seals in all the necessary moisture resulting in mouth wateringly tender meat.

Our summer menu is focused on basic food trends and use of ultra-fresh ingredients that are purchased directly from local farmers. This 'Farm to Fork' concept sits at the heart of our passion to create pure culinary delights. Cutting edge flavour combinations round the recipes off.

You will notice our natural selection of salts. These add a new concept to the meal, especially steaks, by adding a new dimension in flavours. Our selection includes dark pink Himalayan Salt, Hawaiian true Kona deep water salt, Aleppo Chile salt and more.

Our extensive selection of steak cuts are served with a fabulous variety of sauces from around the world, such as Argentinean Chimichurri and Columbian coffee.

To surprise and delight, our desserts have been created to tantalise the most discerning sweet tooth. To make the most of your meal, we have created a wine list of gems for your selection.

1800° Summer Menu 2012

Silwood Kitchen-trained Gargan spent five valuable years heading up the kitchen at Ellerman House in Bantry Bay - including its luxury private villa and spa. Schooled in traditional French cuisine, he has a reverence for classic pairings coupled with an obvious passion for modern influences. He rates renowned French chef Pierre Gagnaire as one of the most extraordinary and inspirational influences on the global food scene right now.

While Gargan enjoys the heat and action at the grill and the challenge of producing memorable steaks paired with the gourmet salts, specials rubs and made-from-scratch sauces for which the restaurant has become well known, what he loves best is the creativity and challenge of cooking with the more economical cuts of meat, including shin, pork belly, oxtail and beef cheeks.

Gargan stresses that there are no gimmicks or tricks to his food. 'Everything on the plate is hard working - every ingredient is there for a reason,' he says. 'There are no garnishes for the sake of garnishing - nothing should detract from the key elements on the plate.' Despite this philosophy, starters such as the duck liver parfait with toasted pecans, honey brioche and brandied sultanas or the baby calamari flambéed with Pernod and served with fennel, red pepper, asparagus and pasta nero, are as pretty as a picture.